Browsing Division of Food Systems and Bioengineering (MU) by Title "Resveratrol and procyanidin content in select Missouri red wines"
Now showing items 1-1 of 1
-
Resveratrol and procyanidin content in select Missouri red wines
(University of Missouri--Columbia, 2009)Many health benefits have been attributed to procyanidins and resveratrol, including increased nitric oxide (NO) production, decreased platelet aggregation, and chemopreventative actions. These polyphenolic molecules are ...